Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China-Reference-Cited by-同舟云学术

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Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China

Published:2019-09-03 Issue:1 Volume:1 Page:
ISSN:2661-8974
Container-title:Food Production, Processing and Nutrition
language:en
Short-container-title:Food Prod Process and Nutr

Author:

Liang Ying,Li Yi,Zhang Liujuan,Liu Xianjin

Funder

National Key R&D Program of China

Agricultural Science and Technology Innovation in Jiangsu Province

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1186/s43014-019-0003-6.pdf

Reference33 articles.

1. Ahmadiani, N., Robbins, R. J., Collins, T. M., & Giusti, M. M. (2014). Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. Journal of Agricultural and Food Chemistry, 62(30), 7524–7531.

2. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76.

3. Björkman, M., Klingen, I., Birch, A. N. E., Bones, A. M., Bruce, T. J. A., Johansen, T. J., et al. (2011). Phytochemicals of Brassicaceae in plant protection and human health-influences of climate, environment and agronomic practice. Phytochemistry., 72(7), 538–556.

4. Borneo, R., León, A. E., Aguirre, A., Ribotta, P., & Cantero, J. J. (2009). Antioxidant capacity of medicinal plants from the province of Córdoba (Argentina) and their in vitro testing in a model food system. Food Chemistry, 112(3), 664–670.

5. Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157–2184.

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